Down to about 1/3 of a keg left, I think. As I drink it I notice the Willamette dry hops really starting to kick in, though I only added 1/2 oz or so. I should be pouring a growler worth and moving it inside to warm up, the current temperature is really helping to hide the malt and accentuate the hops. Very good, though it needs to be clearer. Upon further review I think I've been letting my sparge water temperature get too high, they should never exceed 175*F or it will help complex proteins at the top of the lauter grain bed go into solution and end up in the finished beer. Too complex for yeast to use so they just hang out as a nice haze, even isinglass clarifiers don't seem to be able to help them settle out.
Location: East Berlin, PA